Cheeses in Switzerland

In the kingdom of flavors, Europe reigns with its nine cheese nations, and Switzerland shines among them with Gruyère, Emmental and Raclette among others. This Alpine country, rich in several varieties of cheese, is also a major importer, thus weaving a tasty bridge between cultures. Switzerland's reputation for cheese encourages us to discover its production and consumption figures.

Production and trade values ​​of cheeses in Switzerland

Switzerland presents itself as a country rich in its cheese heritage with more than 700 varieties of cheese. It also stands out as a major importer of foreign cheeses, ranking third in the world in value of trade per capita, just after the Netherlands and Belgium. In 2022, 201,937 tonnes of cheese produced were recorded by Switzerland, thanks to the processing of 1,538,289 tonnes of Swiss milk, or 45.9% of national milk production.
The Swiss cheese sector is based on 657 cheese factories across the country, of which around 500 are artisanal, illustrating the diversity of traditional Swiss know-how. In 2019, the Swiss cheese industry employed nearly 5,000 cheesemakers and in 2021, around 444 apprentices trained in this profession. This marks the attractiveness, vitality and crucial role of this industry in job creation, in the local economy and the preservation of traditions.
In 2022, with 545,533 cows and 23,784 breeders, Switzerland produced 3.35 million tonnes of milk, more than a million of which ended up processed by cheese factories. In terms of export numbers, there are 76,951 tonnes of cheese mainly to Europe at an average price of 9.54 CHF/kg. At the same time, it imported around 73,000 tonnes of foreign cheeses, mainly from Italy (36.1%), Germany (26.2%) and France (17.2%) at an average price of 6.87 CHF/kg.

Cheese consumption in Switzerland

Cheese consumption in Switzerland remains significant, with an average of nearly 23 kilos per capita. A constant interest in cheese in Switzerland has been revealed over the last fifteen years with a maintained consumption rate. This stability is partly attributed to an increase in the consumption of alpine cheeses, but especially hard cheeses, notably Gruyère, Emmental and Raclette, which are the most famous cheeses in Switzerland. A positive trend is also observed for sheep, goat and buffalo milk cheeses, with a 54% increase in their consumption between 2007 and 2022.

Switzerland, this true cheese paradise, knows how to proudly combine tradition and modernity in its cheese industry. Its rich diversity of varieties, its ability to import and export, as well as its commitment to artisanal methods testify to its dynamism and global influence in the field. We wonder today, by exploring the cultural and social impact of Swiss cheeses, whether the cheese tradition of the latter manages to influence eating habits and social gatherings in Switzerland. Furthermore, how does technological innovation influence the production and quality of Swiss cheeses while respecting traditional methods?